I’ve never been one for a fussy breakfast; I prefer quick and easy, even if it means that it’s not as filling as something like eggs or oatmeal. A graham cracker with peanut butter or a small bowl of cereal are my usual go-to options, but when I was putting together a list of things I wanted to stock in the freezer for when the baby arrived, some filling breakfast options were definitely on the list. I knew I would likely be starving and need some protein, but wouldn’t want to spend time making anything. Something healthy that I could pull out of the freezer and throw into the microwave sounded like the perfect solution.

This is the 35th cupcake recipe I’ve shared on this site, and can you believe it’s the first chocolate-chocolate version?! I’ve had some chocolate cupcake bases, but those were topped with things like peanut butter frosting, espresso buttercream and salted caramel frosting… then there were the faux Hostess cupcakes, the black-bottom cupcakes and the vegan chocolate cupcakes. They are all fabulous cupcakes, but I felt it was high time that I find a chocolate cupcake and frosting combo that could be “the one” – my go-to when I needed something fabulously rich and overflowing with chocolate flavor. I wanted a from-scratch chocolate cupcake recipe that was supremely moist, as well. Chocolate can tend to be dry and I wanted to avoid that at all cost. These ultimate chocolate cupcakes absolutely live up to their name; I have no need to search for another chocolate cupcake recipe!